Cranberry-Orange Relish
Updated Oct. 24, 2025
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
- 1bag fresh cranberries
- 1whole navel orange, skin included, washed and cut into chunks
- ½cup shelled pecans
- ⅓cup mild honey, such as clover
Nutritional analysis per serving (8 servings)
94 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 1 gram protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.
- This is best made before Thanksgiving Day; it tastes even better after the flavors combine.
Private Notes
Comments
I've been making a variation of this cranberry relish for years. To 1 bag of cranberries I add 1/2 unpeeled orange, 1/2 apple, 1/2 pear, chopped dates and some ginger. Sweeten to taste with whatever sweetener you like - honey, maple syrup, etc. This keeps for a long time, refrigerated.
Use just the outer zest and inner pulpy section part of the orange. Leave out the white pithy part. Makes a much less bitter relish.
I make this without the pecans but with a healthy pour of cointreau, mixed into the relish at least a day before serving so it is well absorbed. Delicious!
I used the outermost peel, as others suggested, and composted the thick white pith. This relish was a hit at Thanksgiving, and I loved having a spoon of it with plain yogurt for breakfast.
We love this cranberry crunch (in addition to having Sam Silton's cranberry sauce), but my family prefers it with sugar rather than honey. Excellent.
Made this and the Cranberry-Pomegranate Relish and this wasn't quite as good, primarily due to appearance, so perhaps I chopped a bit too finely, as it looked like pink mush. One change: I substituted walnuts for pecans. It is delicious and looks great with ice cream!